Papaya Milk Jelly with China Grass

Name: Papaya Milk Jelly with China Grass: No-Gelatin Dessert
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: Papaya; China Grass (Agar-Agar) – 6–7 g; Water – 1/3 cup; Milk – 1 cup; Sugar – 2½ tbsp (adjust to taste)

This Milk Jelly Filling Technique Is Genius - Fresh Byte Kitchen

Ingredients

Papaya
China Grass (Agar-Agar) – 6–7 g
Water – 1/3 cup
Milk – 1 cup
Sugar – 2½ tbsp (adjust to taste)

Difficulty : Easy

Serves : 4

A simple and refreshing papaya milk dessert made with china grass (agar-agar). This no-gelatin sweet is soft, creamy, and perfect to serve chilled for a quick summer treat.

Cooking Steps

1
cut the papaya into half, remove the seeds, and peel off the skin.
2
In a pan, add water and China grass.
3
Heat on low flame until it melts completely.
4
Add milk and sugar to the melted China grass and boil lightly while stirring.
5
Pour the hot milk mixture into the papaya.
6
Refrigerate for 1–2 hours until fully set.
7
Cut into pieces and serve chilled!

Frequently Asked Questions

Why didn't my papaya milk jelly set?

Usually the china grass did not melt fully. Heat it with water on low flame until no strands are left, then add the milk and sugar and boil lightly before pouring it into the papaya.

Can I use gelatin instead of china grass?

You can, using the amount on the gelatin pack, but it sets softer and must stay in the fridge. China grass (agar-agar) is vegetarian and sets firm enough to cut into neat slices.